The labeling didn’t bother you or the fact that they tenderize pretty much “every” meat (which really has an negative impact on the final product after cooking) ?
I guess neither. I don’t know how long it has been labeled or tenderized this way, but I’d been happily eating it until a few years ago. I recall I stopped going to Costco as frequently in 2020, and hardly go at all now.
So assuming the labeling has been there for many years, and it means every piece labeled that way has been treated with blades, I will have to see if I still enjoy it as much as I used to.
It has been labeled and tenderized for quite a long time - and it was the main reason for us not to buy meat at Costco as the quality is suffering from the tenderizing
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Until recently there was no other prime NY Strip for me to compare it to, so I can’t say I noticed a change. Now I can get prime NY strip in smaller quantities, and I do, but I still don’t see rib cap anywhere else locally. I like the way Snake River does theirs, but wasn’t happy with the wasteful shipping.
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Same here. I never noticed it.
Correct. But the local grocery store didn’t have a chuck roast in stock, so I settled for eye of round.
Salt/pepper/garlic powder, into the bag and submerged for 24 hrs at 130F.
Removed and seared in a cast iron pan. Used pan and juices from bag to make steak sauce.
Verdict: this trick alone makes the sous vide earn its pantry space. Tender, beefy slices, and makes for fantastic sandwiches once cooled.
There’s a Sandwich shop in Houston that makes outstanding roast beef and Swiss on soft sliced bread. They make their own mayonnaise which I think is part of their secret. But the beef is eye of round sliced very thin. I bet your sandwiches turned out great.
They are quite tasty. The slices are a bit thicker than ideal, even though my knife is plenty sharp, but I’ll never beat a deli slicer. On the plus side, I still have all my fingers, so…
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OK, I’ll try this 24 hr SV. I’m gonna run it through the Kill-A-Watt and see how much it adds to the power bill.
Keep your water bath comvered to minimize heat loss. Also, most home water heaters are set at around 130F. So if you let the tap run a minute, your bath will be almost up to temp before you even start. Then all you’re running is the circulation pump and just little bumps with the heater as the bath (slowly) cools.
I imagine the total power output is pretty minimal compared to a few hours in an electric oven at 275 (assuming you’re tying for a slower roast). And even then, remember that eye of round or chuck will be SIGNIFICANTLY cheaper than a tenderloin or rib roast, or even a tri-tip. So that’s another thing to take into account.
I was really pleasantly surprised at how well this worked.
I use coolers for reservoirs, with a hole sawn in the lid for the circulator.
My BIL & SIL use pingpong balls, which drive me bats#it crazy.
I’ve seen others do ping pong balls. Apparently they work quite well.
My container came with a rubber lid notched for the sous vide machine, so I use that.
Here’s what I did when this point was made on the sous vide thread.
Well, yes, the pingpong balls sort of work as insulation, but you could also use foam peanuts and it would be only slightly more of a PITA. Bubble wrap makes infinitely more sense.
IIRC, Kenji was the one who popularized the pingpong thing. They look cool floating in a clear Cambro, though!
